The Charlottesville 29

If there were just 29 restaurants in Charlottesville, what would be the ideal 29?

Tag: Michael’s Bistro

Five Finds on Friday: Bo Stockton

Stockton

Stockton’s son.

Today’s Five Finds on Friday come from Bo Stockton, new owner of Michael’s Bistro and Tap House. A longtime manager of Charlottesville restaurants, Stockton says the biggest thing he has learned is that the keys to a restaurant’s success are “good food and good service at a quality price.” With an institution like Michael’s, Stockton is treading slowly with changes, but will debut a new brunch menu this weekend, and has started adding dinner items too. Stockton’s picks:

1) Hellboy Pizza at Lampo. “When I’m feeling down and need a pick-me-up, I remember how April revived the Ninja Turtles . . . pizza. Master Splinter says Hellboy and then Mitchell Shredders the cheese. A must in Cville.”

2) Breakfast BBQ at Blue Moon Diner. “The fact that they are back makes me want to dance. I have had everything from business meetings to dates to hangover cures feasting on their brunch menu. For me, always the pulled pork over English muffins with onion straws. So happy they re-opened.”

3) English Muffins at Belle. “This spot is new to Belmont but already feels like home. Grab a cup of Joe and get an English muffin made in house. How can you go wrong? I like egg and cheese on mine. They make whatever, and have a perfect place for the family.”

4) Fresh Rolls at Monsoon Siam. “If you haven’t had the fresh rolls to start and followed them with house hot anything, then you haven’t lived. Hands down my go to jiggity jam. Tell them Bo sent you if you want it hot.”

5) Fried Chicken from Brown’s. “So many arguments over the ‘best fried chicken’ in Cville. Stop arguing, head to Brown’s. Crispy, greasy, hearty and everything else but healthy. Yum.”

Hellboy

The Corner: Michael’s Bistro

Michael's

Photo by Ali Donaldson.

Note: This post is part of our guest series, The Corner, by digital media students at The University of Virginia. Today’s student contributor is Ali Donaldson.

The Background

Michael’s Bistro and Tap House has been “tapping it since Clinton was President” as their t-shirts will tell you. First opened in August 1994, their twenty-year run on the Corner is no small feat. The Bistro was founded by Michael Crafaik, a pioneer who had a vision to open a restaurant built around craft beer long before it was trendy. His requirements were clear (and unheard of at the time in the area), a ten-tap bar flowing with microbrews and ciders. “Nobody really even on the East Coast was doing this at the time,” said current owner Laura Spetz. “From the beginning, it was something unlike anything else Charlottesville had really seen.”

Crafaik passed away in 2008, but his longtime staff stepped in to sustain what he created.  Spetz, who first managed the bistro in 1994, returned as owner to carry the torch. “My life came full circle and I was back at Michael’s Bistro.”  Throughout her tenure, executive chef Matt Lechmanski has manned the kitchen.  Lechmanski was on the bistro’s staff before that, and has been in the restaurant business as long as he can remember, starting out  washing dishes as a teenager. “I’ve spent the better part of my life chained to a stove — happily, mind you,” said Lechmanski.

While Spetz and Lechmanski have been with the bistro for years, other folks have found it a good place to learn the ropes before running their own restaurants around town, like Maya, Blue Moon Diner, Ace Biscuit and Barbecue, and Brazos Pop Up Taco Shop.

The Experience

“We are not above pretension, but we are above Littlejohn’s,” they will tell you with a sly smile.  Hardwood stairs lead you up to the Bistro, where the walls are lined with wooden booths.  The light is dim. The mood is relaxed and comfortable. Glass doors open to a balcony of rod-iron tables—overlooking the constant shuffling of the Corner. “As far as location goes, I don’t think it could get any better,” Lechmanski said.

Yet, Lechmanski and Spetz have also found that the location brings with it pressures that are unique to the Corner. The Bistro has long been committed to using local food and ingredients wherever possible.  At the onset, before the locavore trend, this was a bold choice, but at Michael’s Bistro, they consider it a responsibility. Chalkboards by the bar list local suppliers like Timbercreek Farm (their first), Polyface, the Local Food Hub and the Spice Diva among others. The Bistro soon plans to add to that list Goodwin Creek Farm & Bakery and source all of their bread from the Afton farm.

This committment to local sourcing comes at a price. A menu of high-end, local food puts the Bistro to the test on the often more causal and student-priced Corner. “It can be challenging to do things right, but keep things affordable. We’re not doing mozzarella sticks,” Lechmanski said. “We’re doing a lot of the same local foods that people midtown and downtown are doing,” Spetz explained, “but we can’t charge those prices.  We have to do it as well as others, but at Corner prices.”  Reasonable prices make the Bistro accessible to anyone, from students to faculty to those just passing through.

What to Order

The Bistro’s specials are always changing, depending on what’s available from suppliers. The regular menu changes seasonally as well, and the Bistro is about to make the switch to their fall and winter menu. Lovers of the longtime fan-favorite chicken pot pie can rest assured that the wait is almost over.

The Bistro’s other most popular dishes, Thai Chicken Curry and the Portabella Mushroom Napoleon, actually predate Lechmanski’s tenure as executive chef, but are so beloved by regulars that the Bistro could never take them off the menu.  Lechmanski’s personal favorite is the Grilled Pork Chop from Polyface with hickory syrup and a bourbon glaze. He has also done the same pork chop as a special with an arugula pesto marinade, another of his favorites.  As for Laura, she can never decide, as her favorite depends on the day. One thing she is sure about:  “There’s not anywhere else I’d rather be.”